Cubano-Style Stuffed Waffle
Makes 4. Biscuit dough stuffed with roasted pork, yellow mustard, deli ham, dill pickle and Swiss cheese, cooked in a waffle maker.
Ingredients
| 1 tube | refrigerated crescent dough (biscuit dough) | |
| 4 slices | roasted pork | |
| 4 tsp | 20 ml | yellow mustard |
| 4 slices | deli ham | |
| 4 | dill pickle planks | |
| 8 slices | Swiss cheese |
Instructions
Makes 4
- Preheat waffle maker. Preheat oven to 200°F.
- Open the refrigerated biscuit tube and separate biscuits into 8 pieces. Stretch biscuits into large circles to fit inside the waffle maker and up the sides.
- Carefully add 1 biscuit round into the waffle maker, using silicone tongs to stretch the round up the sides of the maker. Spread 1 tsp on each of the roasted pork slices. Place 1 pork slice on top of the biscuit dough leaving a thin margin around edge. Add 1 slice deli ham, 1 dill pickle plank, and 2 slices of Swiss cheese.
- Add 1 biscuit round to the top, stretching as needed to cover the edges. Close waffle maker and flip. Cook for 7 to 8 minutes.
- Place the first stuffed waffle on a baking rack on a sheet pan and put in the oven to keep warm. Repeat with remaining ingredients spraying with cooking spray in between batches, if necessary.
- Transfer the stuffed waffles to plates. Cut into halves or quarters as desired.
Tips
- All-purpose baking mixes can be substituted for refrigerated dough. Prepare as directed on package. The yield may vary depending on the mix used.
- This recipe makes 4 stuffed waffles as leftover refrigerator biscuit dough does not store well.
- You can refrigerate cooked stuffed waffles in a tightly sealed container in the refrigerator up to 3 days.